One-Pot Chicken Couscous With Parmesan and Asparagus Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 6 boneless, skinless chicken thighs
  • 1 ½ teaspoons sea salt, divided
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet paprika
  • 1 tablespoon avocado oil
  • ½ pound asparagus
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups pearl couscous
  • 2 cups chicken stock
  • ¼ cup sliced sun-dried tomatoes
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons Italian seasoning
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons minced Italian parsley
Directions
  1. Place the chicken thighs in a medium-sized bowl. Sprinkle with the onion powder, garlic powder, paprika, and 1 teaspoon salt.
  2. Mix well to ensure that the chicken is evenly coated with the spices.
  3. Add the avocado oil to a large, lidded frying pan over medium-high heat.
  4. Sear the chicken, skin-side down, for approximately 1 ½ minutes, until browned.
  5. Flip the chicken and sear for an additional 1 minute. Remove the chicken and set aside.
  6. In the same pan, saute the onions and garlic until softened, approximately 1 minute.
  7. Add the couscous, stir, and cook until lightly toasted, 1 ½ minutes.
  8. Add the chicken stock, sun-dried tomatoes, remaining salt, pepper, and Italian seasoning. Stir.
  9. Place the chicken on top of the couscous and add the asparagus.
  10. Bring to a boil, then place the lid on the frying pan and simmer for 15 minutes, until all of the liquid is absorbed and the couscous is cooked through but still firm.
  11. To serve, garnish with Parmesan cheese and parsley.